post #15. what are you, a horse?

This morning I made steel cut oats for breakfast. Yum. On the stove top. Classy. Well, my morning meal inspired me to devote a whole post to oats.
Oatmeal, much like salad, is always a great choice. It can be prepared and enjoyed in so many ways, and (sans copious quantities of added sugar) it's nutritious. Whether the oats be instant, steel cut, or old fashioned rolled, I always prefer the plain, out of the canister varieties to the usually sugar-laden packets. You can make oatmeal in the microwave, on the stove, or in the oven, or if you're me, you can eat the oats straight out of the cardboard silo. If you haven't tried them cold, you're missing out. I didn't inherit this method, but my mother has the most interesting way of making oatmeal. She dishes out a portion of oats into a bowl, puts the tea kettle on to boil, then pours the boiling water directly over the oats. After letting it sit a few minutes, she microwaves the oatmeal, adds some milk, and microwaves it again. Since she's my mother, she likely adds a heap of butter when no one's looking and then stirs in a bit of brown sugar.
My favorite part about oats and oatmeal is that they're so versatile. Oats are a part of so many great recipes - granola and granola bars, cookies, quickbreads - and they can comprise part of a portable meal or a lengthy brunch. You can also make them fit your tastes; I love cinnamon and always add a hearty quantity of the spice to my oats. Honey or brown sugar are perfect when you want something sweet, but a shake of salt and pepper and other added spices like garlic and oregano make the heart-healthy grain a savory treat. Dried or fresh fruit and pumpkin are other great add-ins to change up the flavor and texture. I tend to skip the milk, but if you're in the mood for a creamy dish, splash some in (or try the soy variety).
How can you call oatmeal bland?

More happy, healthy eating,
<3 ereese.